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Faux Gras

Faux Gras
Faux Gras

Oof. Foie gras. Are there any more controversial two words in the English (well, technically French) language? Naturally, we don’t do foie gras. That’s probably not a surprise. But we have come up with something similar that’s both delicious AND cruelty-free. We’ve teamed up with chef and owner of Gauthier Soho, Alex Gauthier, to bring you this exceptional Faux Gras recipe. It’s a delicious, rich and earthy spread, perfect for a starter. Better yet, exactly zero geese were harmed in the making of it.
Ingredients
Method

Ingredients

  • 2 tbsp olive oil
  • 1 shallot
  • Pinch of salt
  • 2 cloves garlic
  • 18 button mushrooms
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 tsp sage
  • 2 tbsp cognac
  • 400g cooked lentils
  • 150g toasted walnuts
  • 2 tbsp soy sauce
  • 2 tbsp beetroot puree
  • dairy-free butter (optional)

Equipment

  • Frying pan
  • Food processor
  • Ramekins (or small jars)

Method

  1. 1.

    Heat 2 tbsp of olive oil in a frying pan.

  2. 2.

    Roughly chop the shallot and add to the pan. Add a pinch of salt and cook the onions until they are translucent.

  3. 3.

    Roughly chop the garlic cloves and add to the pan. Cook this off and add the chopped button mushrooms. Stir until everything is well cooked. Add the rosemary, thyme, sage and cognac.

  4. 4.

    Add the contents of the frying pan to a food processor along with the lentils, walnuts and soy sauce. Pulse the mixture until combined then add in the beetroot puree. Process until almost smooth, add an extra splash of cognac if needed.

  5. 5.

    Transfer the mixture to a jar, adding on a thin layer of dairy-free butter to the top (optional). Refrigerate for a few hours before serving. Best served with good quality bread.